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Chocolate Angel Food Cake Lee Bailey's Good Parties Yield: 12 servings Angel Food Cake ¾ cup sifted cake flour 4 generous Tbsp. cocoa 1¼ cups egg whites, at room temperature ¼ tsp. salt 1 tsp. cream of tartar 1¼ cups sifted sugar 1 tsp. vanilla extract or lemon juice Irish Coffee Sauce (recipe follows) ½ pint heavy cream, whipped Powdered espresso for garnish Put a rack in the center of the oven and preheat the oven to 375o. Tear off two squares of waxed paper. Put the flour and cocoa in a sifter and sift onto one of the squares. Repeat this process, going back and forth between squares, until the flour and cocoa are well mixed - four or five times. Set aside. Beat the egg whites and salt together for a few seconds and sprinkle on the cream of tartar. Continue beating until stiff. fold in the sugar, a little at a time, with an over-and-under motion, always in the same direction. Fold in the vanilla. Fold in the flour-cocoa mixture, also a little at a time, but don't take too long to finish. Pour the batter into an ungreased 10-inch tube pan and bake for 30 minutes, until a cake tester inserted in the center comes out clean. Let cool completely before removing from pan. To serve, put a slick of Irish coffee sauce on each dessert plate and on top of that a slice of cake (cut the cake with a bread knife). Finish it off by spooning whipped cream over the top and dusting on some of the powdered espresso. Irish Coffee Sauce Yield: 2½ cups 1 cup sugar 7 Tbsp. water 1 cup freshly made coffee 2 Tbsp. Irish whiskey or bourbon Put the sugar and water in a fairly large saucepan and bring to a boil. Simmer, stirring, for about 10 minutes, until the mixture begins to turn a caramel color. Toward the end of the cooking time it will become very foamy as it starts to darken. Be sure to stir constantly at this point, and just as it becomes a medium caramel color, turn off heat but continue to stir- it will become darker even off the heat. Then add the coffee. Be careful here, as the mixture tends to spatter when the coffee first makes contact. (That is why you need to do this in a large pan.) Mix well and let cool. Stir in the whiskey and refrigerate in a glass container. |
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